PLATEAU DE FRUITS DE MER WITH TWO SAUCES
The key to this dish is to leave the heavy lifting to a fish purveyor, who often will steam the shellfish and shuck the oysters for a minimal charge. Make the simple sauces earlier in the day, and your work is done. For the serving tray, buy crushed ice or place a few cups of ice in a plastic bag, wrap in a dish towel, and crush using a rolling pin or a meat tenderizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 11
Steps:
- Stir together vinegar, shallot, cucumber, and 1/4 teaspoon pepper in a small bowl for mignonette. Stir together ketchup, horseradish, and orange zest in another small bowl for cocktail sauce. Refrigerate sauces until chilled, at least 1 hour, and up to 1 day.
- Place crushed ice on a tray, and arrange seafood, sauces, and lemon wedges on top.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
